Nightshade Free Ginger-Lime Watermelon Radish Salad
This salad is a showstopper the moment you slice into a watermelon radish and reveal that brilliant magenta interior — it's the kind of dish that makes people stop and ask what they're looking at. Thinly shaved on a mandoline, the radishes fan out alongside cool cucumber, fresh scallions, and a generous handful of cilantro and mint for a bowl that's as vibrant as it is refreshing. The dressing is where everything comes together: bright lime juice and zest, coconut aminos for a savory depth, grated ginger for a little heat, and just a touch of raw honey to balance it all out. Coconut aminos is the key swap here — it delivers that umami punch you'd expect from soy sauce without any of the ingredients that can sneak nightshades or other problematic additives into your meal. A quick salting step draws out moisture from the radishes and cucumber first, so the dressing clings rather than pools and every bite stays crisp. Serve it immediately after tossing so the herbs stay bright and the textures stay lively. It works beautifully as a light lunch on its own or alongside grilled fish or chicken.
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Learn more →Ingredients
4 servings
For the salad
- 4 medium watermelon radishes (about 12 oz total), scrubbed
- 1 english cucumber, halved lengthwise and thinly sliced
- 3 scallions, thinly sliced on the bias
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
- ¼ tsp fine sea salt, plus more to taste
- 1 tsp lime zest
Instructions
- 1
Using a mandoline or a sharp knife, slice the watermelon radishes as thinly as possible — about 1/16 inch — to reveal their magenta interior. Stack the slices and cut them into half-moons or leave them whole if small.
- 2
Place the sliced radishes and cucumber in a large mixing bowl. Sprinkle with a pinch of salt, toss gently, and let stand for 10 minutes until the vegetables release a little moisture and soften slightly.
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